4 large Dierbergs eggs, separated1½ cups Dierbergs granulated sugar (divided)½ cup Dierbergs flour½ teaspoon salt1 tablespoon grated Meyer lemon peel¼ cup fresh Meyer lemon juice¼ cup Dierbergs butter, melted and cooled1½ cups buttermilk2 tablespoons Dierbergs powdered sugar
In large mixer bowl, beat egg whites at medium speed until foamy. Beat at high speed until soft peaks form. Slowly add ½ cup of the granulated sugar, beating until stiff peaks form; set aside. In medium bowl, combine remaining 1 cup sugar, flour, and salt; stir until well mixed. In second large mixer bowl, beat egg yolks, lemon peel and juice, and butter at low speed until well mixed. With mixer at low speed, add ½ cup of the sugar mixture alternately with ¾ cup of the buttermilk (beginning and ending with sugar mixture), beating after each addition just until combined. Gently fold in egg whites just until combined. Pour into 7 x 11-inch baking dish that has been lightly coated with no-stick cooking spray. Place in 9 x 13-inch metal baking pan; add hot tap water to come halfway up sides of batter-filled pan. Bake in 350°F. oven until cake is lightly browned, about 45 minutes. Cool slightly before dusting with powdered sugar.
Meyer lemons are a delightful cross between a lemon and an orange.
Servings: 8 Serving Size: Per Serving Per Serving Calories: 293 Cholesterol: 111 mg Fat: 9 g Sodium: 272 mg Carbohydrates: 49 g Protein: 6 g Fiber: <1 g
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